Cook for 60-90 mins depending on size, as the temp is low and the meat it fatty it’s hard to over cook, then if you want it crispy turn the oven right up and cook for 20-30 mins until ir starts to crisp, or longer if you like a bit more texture. Congrats on the organisation by the way, mine are lucky if they have 6 hours.

Thank U hun.. I think il cook for 90 .. And turn up the heat 220 .. To crisp them up for 30 mins.. Thank U .. It took 5 mins.. After input my little one asleep.. Its smells lush.. I did add a slight dash of hoisin sauce aswel =) .. Xx

Finally cooked these tonight after a 48hr marinade! They are fantastic, tender and full of flavour. My only comment is the amount of marinade left over and the fact that it is very thin so I think next time, less soy, more honey and hopefully they’ll be stickier. Thank you for the recipe.

In the fridge marinating right now, gone a little easy on the soy, but plenty of homegrown garlic and chilli, the pork is from my friend at the top of the village too – eaten the rest down to the belly slices and wondered what to do – this looks like the answer I ‘ll tell you later !

Am using this recipe for the second time. Works brilliantly, really tasty and pretty simple to make. Once cooked I chop the belly slices into squares, then serve on a bed of noodles flavoured with soy and chopped spring onions. Delicious!

Tried this today, and it was the best Belly Pork we’ve ever had! My husband put some of the juice aside before the end part of cooking and made a Joue of it with a bit of gravy. He served it with cheese mashed potatoes and peas, and it was a luxurious meal! One to serve to guests for sure! Thank you. xx

I’m a student in my first year of uni, bought some cheap slices and had no idea what to do with them. Found this recipe which seemed fairly straight forward so gave it a go. Turned out to be incredible. I was very pleased. Now im back home and cooking it again for the family tomorrow. Thank you very much!

I’m trying this at the weekend. Want to marinade it over night (from what I’ve read of comments so far) but can I check something out please. Are the measurements for the other ingredients (Chinese five spice, chili flakes, soy sauce & honey) per person (so per 2 slices)? I’m making this for 6 people, so will have 12 slices in total. Thanks!

Hi Corinna, I’m trying to “eat the freezer” & found some pork belly slices at the back. Found your recipe & will cook it this weekend, sounds fantastic. One question please, can I substitute another flavour for Chinese five spice, I don’t have any and probably won’t use it again if I bought it? Do you have any suggestions?

Have started the marinade. Plan for 55 hours. Finest Arran Pork Belly. Will cook for 6 hours at low temp (130 Deg C) before jacking up the temperature. Will also elevate the meat above the pan to ensure the fat is separated as it cooks. Will report back but love the simplicity of the marinade and preparation.

Never been a fan for chinese 5 spice or chilli flakes ( aka paprika) but oh my god this has made a real convert out of me. Absolutely delicious. This is definitely a recipe we will be using time and time again.